Sugar-free Ginger Oat Cookies

Back to school week, put your aprons on and get baking…We all seem to have this extra enthusiasm when a new school year starts. We say to ourselves we are going to start making more homemade treats for the kids lunch boxes this year and so it begins, kinda makes you feel like you are doing a good job at this mum thing, right?

Then weeks and terms go by and we get tired or run out of ideas on what to make or time seems to be more scarce when after school activities start-up again and that once found enthusiasm is now diminished. Even the Betty Crockers’ of the world get like this, we as mums run around squeezing so much into our days sometime I get overwhelmed too on how I am going to get everything done. Don’t beat yourself up about it, it’s not the end of the world. As long as you are packing fresh fruit and somewhat nutritious snacks in their lunch boxes they will survive. We tend to put so much pressure on ourselves for everything to be absolutely perfect and reality is that sometimes things have to be compensated. You don’t have to be making everything from scratch every week as long as you read your labels for preservatives and additives and stick to low sugar items that is the main thing. Get to know which brands are best and stick to them.

When you do get some time make a big batch of  some healthy snacks that either last for a while in an airtight container in the pantry or even better freezable so when you get desperate you have some on hand. Muffins, frittatas, pikelets, scones etc are great for freezing while cookies/biscuits, muesli and fruit bars have long shelf life if kept in cool space. I will try to post some recipes every so often to help when you are stuck for ideas and in need of changing things up.

Ginger Oat Cookies

  • Servings: makes 20 small cookies
  • Print

Ingredients

1 1/2 cups organic rolled oats

1/2 cup almonds roughly chopped

1/2 cup desiccated coconut

1 tsp ginger

1/2 cinnamon

1/4 tsp nutmeg

1/2 tb coconut oil or butter

2 tb honey

1 tsp vanilla extract

1-2 tb milk of choice (almond for dairy free)

Directions

  1. Preheat oven to 150’C (300’F)
  2. In a high-speed processor, combine oats, chopped almonds, desiccated coconut, spices with the oil, honey, vanilla and blitz for 15-20secs
  3. Add milk and blitz again until roughly combined
  4. Line baking trays with baking paper
  5. Roll mixture into 20 small round balls, place on baking tray then with a fork lightly press down
  6. Bake for 25mins or until golden brown
  7. let them cool before moving them

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